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Caramel Fudge

Caramel fudge with a glossy amber finish and soft-ball stage caramel base. Cooked to 238–240°F, poured into an 8x8 pan, then chilled until set for clean squares.
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Prep Time 15 minutes
Cook Time 15 minutes
setting 2 hours
Total Time 2 hours 30 minutes
Servings: 36 pieces
Course: Dessert
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

Caramel fudge base
  • 3 cup granulated sugar
  • 1 cup unsalted butter
  • 1 cup heavy cream
  • 1 cup light corn syrup
  • 1 can (14 oz) sweetened condensed milk
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 0.25 flaky sea salt for topping Use sparingly; extra for visual sparkle.

Equipment

  • 1 Dutch oven
  • 1 candy thermometer

Method
 

Prep the pan
  1. Line an 8x8 pan with parchment and butter generously so the fudge releases cleanly after chilling.
Cook to soft-ball stage
  1. Combine granulated sugar, unsalted butter, heavy cream, light corn syrup, and sweetened condensed milk in a heavy-bottomed saucepan and stir to mix evenly.
  2. Bring the mixture to a boil over medium heat while stirring constantly so it doesn’t scorch.
  3. Continue cooking, stirring frequently, until the candy thermometer reads 238-240F (soft ball stage) for a smooth caramel set.
Finish and chill
  1. Remove from heat and stir in vanilla and salt until fully incorporated.
  2. Pour the hot fudge into the prepared pan and immediately sprinkle flaky sea salt over the top.
  3. Cool at room temperature for 1 hour to begin setting before refrigeration.
  4. Refrigerate for 1 more hour until firm and set, then cut into squares with a sharp knife.

Notes

Pro tip: keep the mixture at a steady medium boil and stir frequently to reach 238–240°F without graininess. Refrigerate covered up to 7 days. Freeze up to 2 months in an airtight container (thaw in the fridge overnight). For a slightly lighter option, use half the butter portion with an equal amount of reduced-fat spread, noting the texture may be softer.